Elote-inspired salad with charred corn and creamy dressing
Mexican Street Corn Salad
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
6
4 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A vibrant Mexican street corn salad (esquites) with charred corn, cotija cheese, chili-lime crema, and fresh cilantro.
Cuisine: Mexican
Category: Salad, Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
20 min total time|6 servings|Easy difficulty
A vibrant Mexican street corn salad (esquites) with charred corn, cotija cheese, chili-lime crema, and fresh cilantro.
MexicanVegetarianGluten-Free
Sarah Chen
(Updated )
This salad takes everything you love about Mexican street corn (elote) and puts it in a bowl. Charred corn kernels get tossed with a tangy, creamy dressing spiked with chili powder and lime, then finished with crumbled cotija cheese and fresh cilantro.
It is smoky, creamy, tangy, and a little spicy all at once — the kind of side dish that steals the show at any cookout or taco night.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1/3 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 tsp chili powder
- 2 limes, juiced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat a large skillet over high heat with a drizzle of oil. Add corn kernels in a single layer and cook without stirring for 3 minutes until charred. Stir and repeat.
- 2
Transfer charred corn to a large bowl and let cool slightly.
- 3
Whisk together mayonnaise, lime juice, chili powder, and a pinch of salt.
- 4
Pour the dressing over the corn and toss to coat. Fold in crumbled cotija and chopped cilantro.
- 5
Serve at room temperature garnished with extra cotija, a dusting of chili powder, and lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve as a light main course or alongside grilled protein
Substitutions
Cotija cheeseFeta cheese
Similar salty, crumbly texture.
MayonnaiseSour cream or Greek yogurt
Lighter but still creamy.
Fresh cornFrozen corn
Pat dry before charring for best results.
Tips & Storage
Pro Tips
Do not stir the corn too often — let it sit and develop char marks.
Frozen corn works great — just pat it dry before charring.
Add diced jalapeno for extra heat.
Storage
Refrigerate for up to 3 days. Bring to room temperature before serving.
Reheating
Not applicable — best served at room temperature or slightly warm.
Nutrition Facts
Per serving (2/3 cup) · 6 servings
Calories200
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein12g
Carbohydrates20g
Fat3g
Fiber2g
Sugar6g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is cotija cheese?
- Cotija is a dry, salty, crumbly Mexican cheese. Feta is the closest substitute.
- Can I grill the corn on the cob instead?
- Yes. Grill whole ears and cut off the kernels. It adds even more smoky flavor.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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